#greekfood #nutrition #mealprep #health #recipe #greek
These gorgeous creations are gluten—and dairy-free and can be made vegan by substituting the grass-fed mince with crumbled tofu.
I love traditional Greek cooking, and I like to add more suitable ingredients and sometimes eliminate the ones I don’t like. I can’t find it. Fault with stuffed peppers is honestly so delicious, and when you reheat and eat the next day, they taste even better!
I want to add some diced feta to these, and if you prefer parmesan, that’s a nice combination. We are dairy-free at home, so we choose goat or sheep cheese. Perhaps it’s the Greek in us that prefers that flavour as well.
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Here is the recipe for you to try at home.
Ingredients
5-7 medium or small capsicum (peppers) washed and tops cut off ready to stuff (seeds removed,caps saved)
2 tbsp of olive oil plus ¼ cup more for over the peppers when they are stuffed and ready to go into the oven
1 large onion peeled and chopped
2-3 cloves of garlic peeled and minced
1 tsp oregano + any other herbs you like
Salt and Pepper to taste
1 heaping tablespoon of tomato paste
1 cup rice
250g grass-fed mince of your choice
1 can of crushed or diced tomatoes
½ to 1 cup water or broth plus an extra ½ cup for the sauce on the bottom of the pan
2tbsp passata/or choice of tomato sauce
Tip
Bake for at least 45 minutes with aluminium foil on top, then remove it to caramelise the capsicums (peppers).
Serve with feta cheese or with a side salad. Tastes even better as leftovers for work!